Lemon-Coconut-Almond Haroset |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A touch of coconut lends this haroset exotic flavor, and its chunky texture makes it a good accompaniment to roast chicken and carrots. Toast the coconut in a 350° oven for 10 minutes, stirring once; store any extra toasted coconut in a zip-top bag. Ingredients:
4 teaspoons sugar |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
3 gala apples, peeled, cored, and cut into 1/2-inch pieces |
1 granny smith apple, peeled, cored, and cut into 1/2-inch pieces |
1/2 cup coarsely chopped almonds |
1 1/2 tablespoons dried coconut chips (such as melissa's), toasted |
fresh parsley sprigs (optional) |
Directions:
1. Combine sugar, rind, juice, and apples in a large bowl. Stir in almonds and coconut. Cover and refrigerate 2 hours. Garnish with parsley, if desired.
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